Mexican BBQ: How to Grill Mexican Style in Your UK Garden

Mexican BBQ: The Ultimate Guide to a Mexican-Themed Garden Parrillada

The British barbecue season may be short, but when the sun appears, there's no better way to enjoy it than with a Mexican-themed parrillada in your garden. Mexican grilling is vibrant, flavourful, and sociable - it goes far beyond the standard burgers and sausages routine. From smoky carne asada and spice-rubbed chicken to grilled corn, cactus paddles, and fresh salsas, a Mexican barbecue brings genuine excitement to outdoor cooking. This guide covers everything you need to plan and execute a memorable Mexican barbecue using ingredients readily available in the UK.

Essential Equipment

You don't need anything fancy - any standard British barbecue will work:

• Charcoal barbecue: Gives the best smoky flavour. A basic kettle BBQ (Weber or similar, £50-150 from B&Q, Argos, or Amazon UK) is ideal. Charcoal adds a depth of flavour that gas simply can't replicate for Mexican-style grilling.
• Gas barbecue: More convenient and controllable, perfectly acceptable for Mexican BBQ. Good for cooking multiple items at different temperatures simultaneously.
• Disposable barbecue: Even a £3 disposable from Tesco will work for a small gathering, though charcoal or gas is preferable.
• Cast iron griddle or plancha: If you have one, a flat griddle plate placed on the barbecue grate is excellent for tortillas, vegetables, and smaller items that would fall through the grill.

The Main Event: Proteins for the Grill

Carne Asada (Grilled Steak)

Carne asada is the centrepiece of any Mexican barbecue. The key is a good marinade and the right cut of beef.

UK cuts to use: Bavette steak (also called flank or skirt steak) is the traditional choice and is increasingly available at UK butchers, Waitrose, and M&S for about £12-15 per kg. It's a thin, flat cut with intense beefy flavour. If you can't find bavette, rump steak or sirloin work well - both are available everywhere for £10-20 per kg depending on quality.

Marinade: Blend together: juice of 4 limes, 3 tablespoons soy sauce (adds umami depth), 4 garlic cloves, 1 jalapeño, a small bunch of fresh coriander (stems and all), 2 tablespoons olive oil, 1 teaspoon ground cumin, and salt. Pour over the steak and marinate for at least 2 hours, ideally overnight in the fridge. Remove from the fridge 30 minutes before grilling.

Grilling: Cook over high, direct heat for 3-4 minutes per side for medium-rare (the edges should be nicely charred while the centre stays pink). Rest for 10 minutes, then slice thinly against the grain. Serve with warm tortillas, guacamole, and salsa.

Pollo al Carbon (Charcoal Chicken)

Spice-rubbed, smoky grilled chicken - a Mexican barbecue classic.

UK shopping: Chicken thighs (bone-in, skin-on) are the best choice - about £3-4 per kg from any supermarket. They're more forgiving on the grill than breasts and stay juicy.

Adobo rub: Mix 2 tablespoons smoked paprika, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 1 teaspoon Mexican oregano, 1 teaspoon chilli powder, juice of 2 limes, 2 tablespoons olive oil, and salt. Coat the chicken generously and leave for at least 1 hour (overnight is best).

Grilling: Start skin-side down over medium-high heat. Cook for 6-7 minutes until the skin is crispy and charred, then flip and cook for another 8-10 minutes until the juices run clear. Internal temperature should reach 74°C. Rest for 5 minutes before serving.

Chorizo

Mexican-style chorizo is raw, crumbly, and heavily spiced - quite different from Spanish chorizo, which is cured and firm. In the UK, Spanish chorizo is much easier to find and grills beautifully. Look for cooking chorizo (raw, not cured) at Waitrose, Sainsbury's, or any good butcher. Slice thickly and grill over medium-high heat until charred and sizzling - about 3-4 minutes per side. Serve chopped in tacos with grilled onions and salsa verde.

Grilled Prawns

Large raw prawns marinated in garlic, lime, chilli, and oil are spectacular on the barbecue. Buy raw king prawns (shell-on for best flavour, about £8-10 per 300g from Sainsbury's, Waitrose, or the fish counter at any supermarket). Thread onto skewers, grill for 2-3 minutes per side until pink and charred. Serve with a chipotle mayo (mix mayo with chipotle paste and lime juice).

Grilled Vegetables and Sides

Elote (Mexican Grilled Corn)

No Mexican barbecue is complete without elote. Grill whole corn cobs (husks removed) directly over the coals, turning regularly, until charred all over - about 10-15 minutes. Brush with a mixture of mayonnaise and lime juice, then sprinkle generously with chilli powder (ancho or a mild blend), crumbled feta or Parmesan, and chopped fresh coriander. The combination of sweet, smoky corn with tangy, spicy, creamy toppings is addictive. Corn on the cob is available at Tesco, Sainsbury's, and other supermarkets for about 50p-£1 each during summer.

Grilled Spring Onions (Cebollitas)

In Mexico, whole spring onions grilled until charred and soft are a classic accompaniment to carne asada. Toss spring onions with oil and salt, grill for 3-5 minutes until softened and charred. Squeeze lime juice over them before serving. Simple and delicious.

Grilled Peppers and Courgettes

Slice courgettes lengthwise, halve peppers and remove seeds, brush with oil, and grill until charred and tender. Season with salt, lime, and chilli powder. These can go straight into tacos or serve as a side dish.

Grilled Avocado

Halve avocados (slightly under-ripe works best), remove the stones, brush the cut side with oil, and place cut-side down on the grill for 2-3 minutes until charred grill marks appear. Fill the cavity with pico de gallo or use for smoky guacamole.

Salsas and Condiments

Prepare these in advance so you can focus on grilling:

• Guacamole: Make fresh, no more than 30 minutes before serving.
• Pico de gallo: Can be made a few hours ahead; keep refrigerated.
• Salsa roja: A cooked red salsa that can be made a day ahead.
• Chipotle mayo: Mix mayonnaise with chipotle paste and lime - takes 2 minutes.
• Pickled red onion: Make the day before for best results.
• Lime wedges: Essential. Buy far more limes than you think you need - at least 1 per person.

Drinks

Serve ice-cold Mexican lager (Corona, Modelo, Sol - all available in UK supermarkets) with lime wedges. Make a big jug of palomas (tequila, grapefruit soda, lime, salt) or margaritas. For non-alcoholic options, agua fresca made with watermelon and lime or hibiscus iced tea are refreshing and beautifully coloured. Plenty of cold water with lime and mint is also essential for a British summer day.

Timing Your Mexican BBQ

• Day before: Marinate meats, make pickled onions, prepare salsa roja
• Morning of: Prepare spice rubs, chop toppings, make rice, chill drinks
• 1 hour before guests arrive: Light the barbecue, prepare guacamole ingredients
• When guests arrive: Start grilling corn and vegetables, make guacamole, put on music
• Main event: Grill meats, warm tortillas on the edge of the BBQ, serve everything family-style

A Mexican barbecue brings colour, flavour, and fun to any British garden gathering. For more inspiration, explore our recipe collection and find restaurants near you serving authentic Mexican grilled food.

British Weather Contingency Planning

Let's be honest - British weather is unpredictable, and planning an outdoor barbecue always carries risk. Here are strategies for dealing with the inevitable: invest in a gazebo or pop-up canopy (£30-80 from Argos, Amazon, or B&Q) that allows grilling in light rain. Position the barbecue where it has some shelter - against a wall or under an existing overhang - while ensuring adequate ventilation (never barbecue in an enclosed space). If the weather turns truly hostile, you can achieve excellent results indoors: use a cast iron griddle pan on the hob for steaks, chicken, and vegetables, and finish corn under a hot grill. Many Mexican barbecue dishes can be adapted for the oven: slow-cook pork at 150°C for 4-5 hours, grill chicken under the oven grill, and char corn directly on a gas hob flame. The food will be equally delicious even if the setting is less romantic than an outdoor parrillada in the sunshine.

Mexican BBQ for Smaller Gatherings

Not every barbecue needs to be a large party. For an intimate Mexican barbecue for 2-4 people, scale down accordingly: one protein (carne asada or chicken), elote, a simple salad, guacamole, and salsa. A small kettle barbecue or even a tabletop grill is sufficient. The preparation is minimal - marinate the meat in the morning, make the salsa in the afternoon, and you're grilling within 20 minutes of lighting the charcoal. For a couple's evening in the garden, grill two bavette steaks, a couple of corn cobs, some spring onions, and make a simple pico de gallo. Add a jug of palomas and good music, and you have a memorable Mexican evening with less than an hour's preparation and minimal cleanup. Total cost for a Mexican barbecue for two: approximately £10-15.

Wood and Charcoal Selection

The type of fuel you use affects the flavour of your Mexican barbecue. Standard lumpwood charcoal (£5-10 from any supermarket or B&Q) is the most common choice and gives good results. Hardwood lumpwood (oak, beech, or birch) burns hotter and longer than budget charcoal briquettes and produces a cleaner, more authentic smoky flavour. For extra smokiness, add a small amount of wood chips - mesquite, hickory, or apple wood chips are available from Amazon UK and barbecue specialist shops for about £5-8 per bag. Soak the chips in water for 30 minutes before adding to the coals - they'll smoulder and produce fragrant smoke rather than burning away quickly. Mesquite is the most authentically Mexican choice and produces an intense, distinctive smokiness. Avoid using treated wood, painted wood, or softwoods like pine, which produce unpleasant flavours and potentially harmful smoke.